Wasabi Tuna Salad
Sometimes recipes go wrong…sometimes life gets in the way…and sometimes things don’t work the way they should. This recipe was suppose to be for June’s Forever Nigella blogging event, and while I have more than missed the deadline I still wanted to share the recipe. I was inspired by her Tuna and Crab Wraps and decided to make a more budget friendly version of her tuna wrap, since nothing about crab is budget friendly in my neck of the woods. I was originally going to marinate tuna in a soy wasabi mixture, however the tuna at my local grocery store was found wanting so I decided to go college student budget friendly and use good ole dolphin/turtle friendly tuna from the can. I just mixed the tuna up with some olive oil based mayonnaise along with the soy sauce and wasabi. I then let it chill in the fridge for about an hour before serving with cucumber quarters. Easy and Delicious!
This recipe came together in record time, and was also one of those recipes that tasted even better the next day. While I won’t go as far as my cousin and add wasabi to my ice cream (ew ew ew) I did enjoy the pop it gave to an otherwise ordinary tuna salad wrap. Next time I think I’ll add some shredded carrots to my wrap or switch it up and use dark soy sauce in the salad rather than standard low sodium.
In other news someone, or something, is stealing my tomatoes! I lost three last week, two last night, and just got back a bit ago to find another one gone! They aren’t even ripe tomatoes and looking at the vine they are being snipped in one bite (snip of scissors) so I can’t tell if it’s an actual rodent or a human rat stealing them. I was looking forward to eating those and now they are gone. I haven’t noticed any missing peppers yet but there are so many that it would be hard to tell.